Stir together the flour, espresso powder, baking powder and salt.
150 g all-purpose flour, 1 teaspoon espresso powder, ½ teaspoon salt, 1 teaspoon baking powder
In a bowl, with a hand whisk, whisk together the oil, brown sugar and granulated sugar until combined.
100 g granulated sugar, 100 g brown sugar, 60 ml vegetable oil
Add the cocoa powder and mix until combined.
50 g unsweetened cocoa powder
Then add both eggs and vanilla extract and whisk until combined.
2 large eggs, 1 teaspoon vanilla extract
Add the flour mixture to the batter and with a spatula fold it together until combined. Add a piece of cling film over the dough, so it touches the surface of the dough and place it in the freezer for 1 hour or in the fridge for a minimum of 4 hours or overnight.
Preheat the oven to 175ºC /350ºF conventional oven and prepare a sheet pan with parchment paper. Scoop out the chilled dough with a medium ice cream scoop (2.5 tbsp/1.33 oz).
Add the dough ball to a bowl with powdered sugar and roll them in it until covered. Place 6 cookie per tray and bake them for 12-14 minutes. Will yield 11 cookies.
50 g powdered sugar
Once baked, let them cool down on the sheet pan for 5-10 minutes before transferring them to a cooling rack.